Ah, Barcelona ... One can only imagine the dishes being prepared.
It sounds exotic but if you have in your pantry: rice, onion, green olives, jarred roasted red pepper, canned diced tomatoes and black beans... you have the making of a great Spanish dish. The only item you may have to pick up on your way home is a package of boneless, skinless chicken thighs.
To begin, in a deep small skillet, saute chopped onion and diced roasted red pepper in olive oil. Push aside to add the chicken thighs. Sear a bit then bring back over the top the onion and pepper. Cover for about 6 min. Next, add as many green olives as you like, pitted and cut in half if you like.
Turn the oven to 375F. Pour out the chicken, onion, red pepper and olives into a ceramic or glass baking dish, cover with one small can of diced tomatoes. Drop in a few dashes of Tabasco, red pepper flakes, and dried herbs. Cover and bake in the oven for about 40 min. reducing the heat to 350 after the first 25-30 min.
In this time, prepare the rice (boil on the stove/range) and black beans in the same skillet as the onion, pepper, olives and chicken. Once the rice is tender, drain and ladle onto a low lipped serving dish including the beans, top with grated cheese. When you set out the Spanish Chicken, squeeze fresh either lemon or lime juice over the top and or fresh chopped cilantro or parsley.
Leave the Tabasco on the table, pour the wine and enjoy!
~ Tutti a Tavola!
~ Tutti a Tavola!
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